18-22 March 2019

Grilled chicken with wheat berry, curry mayonnaise, pickled kohl rabi and apple 145:-

Roast veal with cream sauce, confit cabbage, carrots, pickled cucumber and black currant jelly 175:-

Roasted celeriac with fennel salad, spinach, croutons and pepper mayonnaise 155:-

Sallad with smoked salmon, capers, yellow beets, egg and grated cheese 195:-

Toast with shrimps, smoked Salmon, apple and horse radish 165:- / 215:-

”Steak Minute”, grilled beef with tomato salad, herb sauce and French fries 255:-

Steak tartare; with condiments and French fries – 100 g – 195:- / 200 g – 265:-

Calf’s liver Anglais 215:-


Crème brûlée 75:-

Ice-cream, sorbet or petit four 35:-

With reservation for any changes.
Lunch menu is served Monday – Friday 11.30 – 15.00.